Our last workshop digressed from gardening a little and focused on the art of fermentation. Although used traditionally as a substitute for refrigeration in order to increase the shelf life of veggies and fruit, it’s still a great way to introduce beneficial bacteria and different flavours into your fresh food.

This workshop we looked at making cider and kimchi. We had a little kitchen sesh at the lovely Food Co-Op that was followed by an Enviro Collective Play With Your Food sesh (think free vegan dinner cooked and eaten by you). To make your own cider or kimchi, check out the fermentation gardening guide up on our website!

Fresh off the fermenting - kimchi

Finishing off the semester, we’ve had a lot of fun with our workshops as well as learning from our new and less new coordinators. We hope you have too! In other news, we also generously got funding from the grounds team to install another two double shelved tables into our greenhouse as well as upgrade our irrigation system. We’ve now tripled the space we have to propagate and tidied the place up! Hopefully you’ll be seeing new residents at the garden soon that we’ve propagated in our now very spacious greenhouse. ​​

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Read all about it: MUC Garden and Burnley Student Association share updates on their activities.